Laura Esquivel’s book “Like Water for Chocolate” includes a recipe for quail in rose petal sauce. Some people I know get the petals directly from a flower grower, as long as they’re not full of pesticides.

Rose water would be the best option to incorporate rose into any recipe. It is the aqueous byproduct of the distillation of rose petals in the production of rose oil for the perfume industry. At least the quality rose waters are.

Rose hips has a different aroma and flavor than the actual rose petals. If there is an Indian or Middle Eastern market near you, they will carry it. Then there is always the internet, though shipping probably will cost you as much as a bottle of rose water.

[…] pairing theory is a blind alley. For example: The experiment of combining chicken with rose water (TGRWT#16) immediately brought to mind the Turkish dessert Tavuk Gí¶gsu, which is made with finely shredded […]